Thavalai Adai / Thavala Dosa

 

Thavalai Adai / Thavala Dosa is a protein-rich tasty traditional tiffin recipeperfect for breakfast, and dinner. It is one of the Tamil Brahmin’s signature recipes.  We use varieties of dal for this adai . This adai/ dosa would taste good only if eaten hot. The crust formed on the outside portion is very delicious and coconut adds a nice flavour and Crunchiness of the dosa along with pepper gives a unique taste to the dish. A best accompaniment for this yummy and crunchy thavala dosa is Spicy Tomato Chutney or Coconut chutney. 

 

Ingredients:

For Batter:

Rice- 2cups(Boiled Rice 1 cup +Raw rice 1 Cup)

Tur Dal- 1 cup

Uraddal-1/4cup

Chana Dal-1/2 cup

Moong Dal-1/4 cup

Coconut-1/4 cup

Ginger- small piece

Redchiili-4

Green chilli-3

Pepper-1 tsp

Jeera-1 tsp

Asafetida / Hing)- ¼ tsp

Curry leaves – few

Seasoning:

Sesame oil-1 tbsp

Urad dal-1/2 tbsp

Mustard seeds-1 tsp

Method:

Prepare Dosa Batter:

 

1.Take rice, toor dal, chana dal, moong dal and url dal in a mixing bowl. 2.Add water and wash the rice and dal thoroughly. Drain the rinsed water.

3.Add fresh water and soak the rice+dals for at least 3 hours.  

4.Then drain water from soaked rice+dals and add it to wet grinder or mixer grinder. 

5.Add red chili, green chili, asafoetida, cumin seeds, pepper and grind it to coarse thick batter.

6.Add  Fresh grated Coconut,curry leaves, salt to the batter and give a good mix.

7.In a thick-bottomed frying pan, add one or two teaspoons of oil and heat. 

8.When hot, add mustard and when it starts popping, add urad dhal and asafoetida powder and curry leaves chopped finely. Fry till the urad dhal turns light brown.

Preparation of Thavala adai:

 

1.Take a thick pan (kadaai) and heat it in low flame

2.Add 1 teaspoon seasame oil and Add 2 ladles (kuzhi karandi) of batter in the pan. then add a spoon of oil around the dosa.

3. Close the pan with lid and keep the flame low and cook the dosa till it is crispy and golden brown on the bottom.

4.Flip and cook the dosa on other side till it is crispy and golden brown.

 

5. Take out the cooked dosa. Repeat the same for rest of the dosa batter.

Serve hot with Coconut chutney.

 

 

Neer Kozhukattai

Ingredients:

Boiled Rice – 400gm

Coconut gratings – 2 cup

Salt – 1 teaspoon(as per taste)

Method:

Soak the rice in water for about 4 to 6 hours.

Drain the water completely and grind to a coarse paste.

Add salt and coconut gratings and mix well.

Heat kadai. Pour coconut oil.

Pour the paste and stir well.

The paste should not stick in fingers.

Cool it.

The dough should be thick enough to make balls.

Make lemon size balls.

In a thick bottomed vessel pour enough water (say about 8 to 10 cups) and bring to boil.

When it starts boiling, gently drop 4 to 5 rice balls. Reduce to heat to medium.

Allow to cook for two minutes.

Then add another 4 balls. Repeat this till you finish all the balls.

Gently stir using a flat spoon.

Allow to cook in low heat for five to ten minutes.

You can also check one ball with a spoon whether it is cooked well in the middle also.

Remove from stove and take out all the rice balls from the water.

The cooked water will be like porridge. You can have it with little salt or sugar.

Accompany by kothsu or chutney.

The above is the traditional Tirnelveli method.

Arisi Upma Kozhakattai

"Upma Kozhakattai"
Ingredients:
2 cups- long grain rice
1-cup shredded coconut (fresh or frozen)
4-5 salt cured, red chillies or(with yogurt)[More Milagai]
2-green chilli
1- tsp mustard seeds
1/2 tsp asafoetida
1 tsp oil
a few curry leaves
Water-3 and a half cups;more or less.

Washed rice, spread on a towel to dry.Cup of washed, dried rice blended to make a coarse "rava".




Method:

1. Wash the rice well in several changes of water until the water runs clear.

2. Spread it out to dry on a clean towel or dish cloth for a few hours or even overnight.

3. Coarsely powder the rice in a blender or food processor. Work in batches till the rice resembles bread crumbs.

4. Heat 1 tsp oil in a pan. When it is hot, add the asafoetida and mustard seeds.

5. When the mustard seeds pop, add the dried salt-cured chillies.

6. They turn a dark golden brown, add the green chillies and curry leaves.

7. Add 5 cups of water (ratio of rice to water is 2:2.5)

8. When the water comes to a boil, add the salt and shredded coconut.

9. Add the rice rava and stir well to mix.

10. Cover and steam like for "upma" till the rice is cooked.

11. It may still taste a bit raw at this point, but will be fine when it is steamed again.

12. When the mixture is cool, form into small balls.

13. Put the balls in a greased idli plate or even the steamer of a rice cooker and steam for 10 minutes.

14. Balls will subtly change in color and texture and get a glossy shine. That indicates that they are well cooked.

15. Serve hot with kothsu ,chutney, dosa chutney podi, or sambhar.